This recipe comes from Dorette Snover, owner of C'est si Bon! Cooking School in Chapel Hill. She wrote: "Growing up in Berks County, Pennsylvania Dutch Country, meant making these delicious - and synonymous with springtime - Easter treats. Many old-time recipes are a bit sketchy as to exact amounts of each ingredient, so let your palate be your guide."

The original recipe calls for 1 cup unsweetened fruit puree. Author Hedy Goldsmith likes to use passion fruit, mango and guava. One note: I had no luck with making this with raspberry puree. Raspberries have little natural pectin, so I would stick with Goldsmith's fruit suggestions. Adapted From "Baking Out Loud: Fun Desserts with Big Flavors," by Hedy Goldsmith (Clarkson Potter, 2012).

Can we all just agree that unless you're a frat boy (or girl), green beer belongs nowhere near your lips on St. Patrick's Day? Because there really are so many other ways to celebrate the holiday, not to mention far more appealing methods of sipping a green beverage.